Chicken noodle soup is a classic comfort food and this soul-soothing recipe is packed with flavour. The stock is made with tasty chicken wings from Sutton Hoo’s free-range slow-grown birds, while warming ginger and chilli, Thai fish sauce and coriander combine to create a vibrant and authentic Asian taste. Ingredients for the stock base 12 chicken wings ( plus 1 chicken carcass if you have to hand) 1 large Sutton Hoo chicken breast 2 large thumbs root ginger - crushed with the back of a large knife and roughly chopped 1/2 red chilli - cut in half lengthways 4 spring onions - washed and ends ..read more

The woodcock is the most sought after of all game birds and if you try this elegant recipe, you’ll fully understand why. The sauce, made with blackberries, redcurrants, blueberries and cranberries is the ideal complement to woodcock’s rich and delicious flavour. Preparation Prep Time: 20 minutes Cook time: 45 minutes Serves: 4 People Ingredients 4 whole woodcock (plucked, not dressed) 4 tablespoons sunflower oil 
 50g butter 4 tablespoons balsamic vinegar 100g blackberries

 100g redcurrants, stalks removed 100g blueberries

 100g cranberries

 salt and freshly ground pepper ..read more

Inspired by Indian cooking, this beautifully spiced partridge breast is great for dinner parties. Just double or triple the quantities as needed and serve with lots of hot, fluffy naan breads and chutneys. Preparation Prep Time: 1 hour 15 minutes Cook time: 25 minutes Serves: 2 people Ingredients 2x Partridge breasts Ingredients for the marinade 200ml Natural yoghurt 1tsp Ground ginger 1tsp Ground cumin 1tsp Ground coriander 1tsp Paprika 1tsp Turmeric 1tsp Salt 1tsp Cayenne pepper Ingredients for the rice 120g Basmati rice 1x Cardamom pod 1x Star anise 2x Cloves 25g Butter or ghee ..read more

There's something truly special about the taste of a whole venison joint fresh off the barbecue. This recipe keeps it simple with an overnight marinade, a straightforward salt-pepper-garlic rub, and a foolproof lid-down barbecuing technique to ensure juicy, tender results. Preparation Cook time: 1 hour 30 minutes Ingredients 1 whole Venison Haunch Roasting Joint Olive oil Your choice of fresh herbs (rosemary, thyme, and sage work well) Garlic Salt and pepper Instructions Marinate the venison: The night before you plan to cook, prepare a marinade with olive oil and your chosen herbs ..read more

This rich and incredibly moreish stew has just three key ingredients, which come together to create a truly sumptuous dish. Don’t be put off by the time it needs on the hob. It couldn’t be simpler to make, and once everything is cooking you won’t need to do anything other than let it bubble gently in the background. In place of chicken, you could also use duck. Preparation Serves: 4 people Ingredients 250g walnuts (the fresher the better) 1.2 litres cold water 100ml pomegranate molasses 1 tbsp tomato purée ¼ tsp ground cinnamon 2 tbsp sugar 2 tsp sea salt 1 tsp black pepper ¼ tsp golp ..read more

Sumac is an incredibly versatile Middle Eastern spice with a tangy lemony taste. It pairs perfectly with full-flavoured Sutton Hoo chicken as well as game, lamb, fish and vegetables. Here, its incredible flavour creates a mouthwatering marinade, but you can also use it for dry rubs and dressings, as well as a condiment alongside salt and pepper. Ingredients Two 1.5 kg spatchcock Sutton Hoo chickens 6 tbsp sumac, plus extra for dressing 6 cloves garlic, crushed to a paste Bunch of thyme, bunch 150 ml olive oil Sea salt flakes, 4 pinches Black pepper, 1 tsp ground Instructions Strip ..read more

In late spring, when the British asparagus season is in full swing, homegrown free-range lamb is at its most tender. It’s the perfect time to swap the Sunday roast for lightly grilled lamb chops, fresh green asparagus spears, dressed new potatoes, and a punchy garlic and caper sauce. Preparation Prep Time: 15 minutes Cook time: 35 minutes Serves: 4 people Ingredients 8 lean lamb chops 300ml whole milk 2 bulbs of fresh new season garlic, peeled 2-3tsp capers, drained, rinsed and roughly chopped Salt and freshly milled black pepper 3tbsp extra virgin rapeseed or olive oil 1tbsp white wi ..read more

Marinate venison steaks overnight with these delicious Asian flavours and you have got a fantastic quick meal to cook the next day. Preparation Prep Time: 15 minutes Cook time: 10 minutes Serves: 4 people Marinade ingredients 200ml soy sauce 50ml sesame oil 1tbsp chopped ginger 1 bulb of garlic 1 green or red chilli 4 tablespoons crushed Szechuan peppercorns Main dish ingredients 4x venison steaks 2 heads pak choi 1/2 tsp ginger 1/2 tsp garlic Sesame oil Rice noodles (can be purchased pre-cooked) Bunch of coriander Bunch of spring onions Salt and freshly ground black ..read more

Lean full-flavoured venison is braised slowly with duck or goose fat and wild boar bacon in this wild version of the classic French dish created by Hannah from Herbs and Wild. Surprisingly easy to make, it’s superb as a starter or lunch with sourdough toast. Preparation Serves: 4 people Ingredients 300g venison haunch/shoulder 60g pure sea salt 1 tbsp thyme, leaves freshly picked 2 rashers streaky wild boar bacon 4 tbsp duck/goose fat 3 sprigs of thyme 2 cloves of garlic, skin left on, bashed 250ml red wine 250ml good quality stock 6 juniper berries, ground To serve Sourdough toast ..read more

Suffolk bangers & mash! Hillfarm produce their rapeseed oil just a few miles up the road from us in Suffolk and it makes the best mashed potato - the perfect partner to our venison sausages Preparation Serves: 4 People Ingredients 8 venison sausages 2 tbsp hillfarm rapeseed oil 1 onion, peeled and finely chopped 50g dried cranberries 6 juniper berries 1 tbsp plain flour 1 tbsp balsamic vinegar 200ml red wine 300ml chicken / game stock 1 tbsp redcurrant jelly 1 bay leaf ½ tbsp thyme leaves, chopped For the
 mash
 1 kg floury potatoes, peeled and cut into large dice
 ½ head roasted garl ..read more